Currant-Apple-Cranberry Chutney

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6
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1/4 cup red currant jam

3 tablespoons cider vinegar

1 tablespoon unsalted butter

2 teaspoons finely chopped, peeled fresh ginger

1 cinnamon stick

1 shallot, chopped

Kosher salt

3 soft cooking apples, such as McIntosh, peeled, seeded, and diced

1/4 cup dried cranberries

2 tablespoons chopped fresh flat-leaf parsley


  1. Stir together the jam, vinegar, butter, ginger, cinnamon stick, shallot and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and heat on High for 2 minutes. Carefully uncover, add the apples and cranberries and stir until coated. Re-cover, and heat on High until the apples are very soft and lose their shape, about 10 minutes. Vent and set aside for 10 minutes. Stir in the parsley.

Cook’s Note

Use the microwave to make cooking this chutney with currant jam, apples and dried cranberries a breeze.